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White Chili

Reports Karen Gardiner, a Eutaw, Alabama field editor, "This recipe was given to me by a friend who got it from another friend. The day after I served it, someone called for the recipe, too!"

20 ServingsPrep: 40 min. + soaking Cook: 3-1/2 hours

Ingredients

2 pounds dried great northern beans
1-1/2 cups diced onion
1 tablespoon canola oil
1 tablespoon ground oregano
2 teaspoons ground cumin
1-1/2 teaspoons seasoned salt
1/2 teaspoon cayenne pepper
4-1/2 quarts chicken broth
2 garlic cloves, minced
2 pounds boneless skinless chicken breast halves, cubed
2 cans (4 ounces each) chopped green chilies

Directions

Sort beans and rinse with cold water. Place beans in a Dutch oven;
add water to cover by 2 in. Bring to a boil; boil for 2 minutes.
Remove from the heat; cover and let stand for 1 to 4 hours or until
beans are softened. Drain and rinse beans, discarding liquid.
In a stockpot, saute onion in oil until tender. Combine seasonings;
add half to onion mixture. Saute 1 minute. Add the beans, broth and
garlic; bring to a boil. Reduce heat; cover and simmer for 2 hours.
Coat chicken with remaining seasoning mixture; place in 15-in. x
10-in. x 1-in. baking pan. Bake at 350° for 15 minutes or until
chicken is no longer pink; add to beans. Stir in chilies. Cover and

2 of 2

White Chili (continued)

Directions (continued)

simmer for 1-1/2 to 2 hours or until flavors are blended. Yield: 20
servings.

Nutrition Facts: One 1-cup serving (prepared with reduced-sodium broth) equals 169 calories, 3 g fat (0 saturated fat), 29 mg cholesterol, 365 mg sodium, 17 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.